2 teaspoons unsalted butter
2 large onions, peeled, halved lengthwise and thinly sliced
4 granny smith apples, cored and thinly sliced
¼ cup dry sherry
6 cups water
½ cup finely diced, stemmed shiitake mushrooms
½ cup finely diced, peeled butternut squash
½ cup finely diced celery
1 teaspoon salt, plus more to taste, freshly ground pepper to taste
1 smoked trout, skinned and filleted, each halved lengthwise and crosswise.
1 1/2 teaspoons chopped fresh sage.
1) Heat 1 teaspoon of butter in a large heavy skillet over medium-high heat. Add the onions and sauté until caramelized, about 10 minutes. Place onions in large pot. Add the remaining butter and the apples to the skillet. Sauté until caramelized, about 10 minutes. Add the apples to the pot. Pour the sherry in the skillet and cook, scraping the pan with wooden spoons, about 1 minute. Add this liquid and the water to the pot.
2) Bring to a boil, reduce heat and simmer 1 hour and 15 minutes. Stain through fine-mesh sieve. Place in medium saucepan and add the veggies. Simmer until tender, about 20 minutes. Eason with salt and pepper and ladle in four shallow bowls. Place 2 pieces of trout in each bowl, overlapping them slightly at one end. Sprinkle with sage and serve. [SERVES 4]